Do you like bundt cakes? The Lemon Bundt Cake is perfect for breakfast or snack, it stays soft as if freshly made for days under a glass dome or inside a bag.
Once cooled, I cut it into slices and freeze it so I can take out one or two pieces whenever needed, and that way, if the nieces come over, it will be ready as if freshly made.
If you like making breakfast sweets at home or putting them in the kids’ backpacks for a snack, besides this Lemon Bundt Cake, try also the apple and buckwheat cake or the coconut and chocolate loaf cake.
To please everyone at home, I always make these sweets to have them ready already portioned inside containers in the freezer. If you have never tried it, do so and you will see that a few minutes after defrosting, they will be as if freshly made.
Below I’ll leave you more bundt cakes to try, and then, as always, right after the photo, we’ll discover how to prepare the Lemon Bundt Cake!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Lemon Bundt Cake
- 2 cups all-purpose flour
- 1/3 cup cornstarch (maizena)
- 2 eggs (large or 3 medium)
- 2 lemons (zest and juice)
- 1/4 cup sunflower oil (or 7 tbsp of butter)
- 2/3 cup sugar
- 1/2 cup plain yogurt
- 1 packet baking powder
Tools
- 1 Bundt Pan 9.5 inches in diameter
- 1 Electric Beater
- 1 Bowl glass
- Parchment Paper
Preparation of Lemon Bundt Cake
To prepare the Lemon Bundt Cake first sift the flour together with the cornstarch and baking powder and set aside.
In a bowl, beat the eggs with the sugar and the grated zest of 1 lemon until you have an almost white and frothy mixture.
Line the bundt pan with parchment paper or butter and flour it.
Preheat the oven to 350°F in static mode.
Once the eggs are well beaten, incorporate the butter in pieces or the sunflower oil in a thin stream, always with the beaters running.
Add the sifted flour from earlier, the yogurt, and the filtered lemon juice little by little, always with the beaters running
Pour the mixture into the pan and bake the Lemon Bundt Cake in the middle rack of the oven for at least 40 minutes, doing the toothpick test before taking it out.
Remove from the oven as soon as the toothpick comes out dry, let it cool slightly before removing from the pan, and if you wish, sprinkle with powdered sugar before slicing.
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How to Store the Lemon Bundt Cake
You can store it under a glass dome or inside a bag for 3 or 4 days.
If you prefer, you can freeze it already divided into portions.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
FAQ (Frequently Asked Questions)
What can I substitute for the lemon?
If you don’t like lemons or don’t have them, you can substitute them with organic oranges
Can I skip the cornstarch?
You can replace the cornstarch with potato starch.
